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Katie Brown’s Apple Monkey Bread


Three apples, peeled, cored and cut into ½ inch pieces
2 Tbsp sugar
1 tsp cinnamon
1 Tbsp lemon juice
1 Tbsp butter


18 yeast dinner rolls thawed but still cold cut into quarters
½ cup melted butter
1 cup brown sugar
1 Tbsp cinnamon
1 cup powdered sugar
2 Tbsp apple juice
½ tsp vanilla extract


1.Toss your apples with the lemon juice and cinnamon, then melt the butter in a sauté pan and cook the apples until they are tender and all the liquid is gone

2. Grease a bunt pan and place a layer of caramelized apples at the bottom

3. Dip each piece of bread in the butter and roll in the cinnamon and brown sugar mixed together

4. Alternate a layer of apples and a layer of dough until it almost reaches the top.

5. Cover the pan with wrap and let it rise for one hour or until the dough raises

6. Bake in a pre-heated oven at 350 degrees for 35 minutes or until the bread is cooked completely. (cover with foil if the bread is browning faster than it is cooking)

7. Remove from oven and immediately invert the pan on a large plate. Allow the bread to cool and than remove without letting any of the good gooey stuff fall out

8. Whisk together the glaze and drizzle over the bread